Make This Lemon Blueberry Cake This Season

Lemon Blueberry cake

Spring is in the air, and a great way to kick of the season is planning a car picnic or trunk camping day. Load up your Chevrolet vehicle with a ton of great snacks, refreshing drinks, and a few games. Then find a scenic spot in Clarkesville to park, enjoy your refreshments and take in the view. Add a sweet ending to your outing by making this lemon blueberry cake for desert. Keep reading for the full recipe.

Lemon Blueberry Cake


  • 1 ¾ cup all purpose flour (additional 1 tbsp to coat berries)
  • 1 ½ tsp baking powder
  • ¼ tsp kosher salt
  • 1 2/3 cup granulated sugar
  • 3/4 cup unsalted butter (room temperature)
  • 3 egg whites (room temperature)
  • 1/2 cup whole milk, (room temperature)
  • 1/2 cup sour cream, (room temperature)
  • 1/3  cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tbsp vanilla extract
  • 1 1/3 cup fresh blueberries


  1. Preheat oven to 340 degrees F. Butter and flour three 6-inch pans.
  2. Sift the dry ingredients into a large bowl.
  3. Beat the wet ingredients in a medium bowl.
  4. Add blueberries and lemon zest to a small bowl and coat with 1-2 tbsp flour.
  5. Combine wet and dry ingredients.
  6. Fold in blueberry/lemon zest.
  7. Divide evenly into cake pans and bake for 30 minutes.

Blueberry Reduction:


  • 1 tbsp water
  • 1 1/2 cup fresh blueberries
  • 1 tbsp sugar
  • 1 tbsp fresh lemon juice


  1. Put ½ cup of blueberries in the freezer.
  2. In a small saucepan over medium-low heat, combine 1 cup blueberries, 1 tbsp lemon juice, 1 tbsp water and 1 tbsp granulated sugar.
  3. Mash and stir for 1 minute, then reduce to a simmer.
  4. Simmer until reduced by half then strain into a small bowl to chill.

Lemon Buttercream


  • 1 1/2 cups unsalted butter (room temperature)
  • 6 cups confectioners’ sugar
  • 3 tbsp lemon juice
  • 1/4 tsp kosher salt


  1. Cream the butter in a stand mixer.
  2. Sift in the confectioners’ sugar.
  3. Scrape the bowl down and mix until lighter in color.
  4. Add lemon juice 1 tbsp at a time until a desired consistency and taste is reached.
  5. Transfer 1/2-3/4 cup to a small bowl and mix in blueberry reduction a tablespoon at a time.
  6. Transfer blueberry buttercream and the same amount of lemon vanilla buttercream to individual piping bags and snip off the tips. Add both bags to one piping bag and snip off the tip.
  7. Transfer the rest of the lemon buttercream to a piping bag.

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Putting it all together

  1. Pipe blueberry/vanilla buttercream between each layer. Add a thick ting of lemon buttercream to the edge
  2. Pipe the plain lemon around the sides and smooth for a naked crumb coat. Scrape the sides and smooth cake for a naked look.
  3. Using an large closed star (846 tip), pipe a circle of dollops about 1 inch from the edge of the cake.
  4. Add frozen blueberries to the inside of the circle.

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